Bacon, Leek & Egg Tart

Flaky, golden puff pastry topped with sweet leeks, crispy bacon, creamy ricotta, and a perfectly baked egg. Whether it’s brunch for two, a café-style lunch at home, or a simple supper with a green salad, this recipe brings together comfort and elegance in one delicious dish. Finished with a scattering of fresh herbs, it’s a flavourful bake that looks as good as it tastes.

Ingredients

Serves 2 

Tart base:
•1 sheet puff pastry, thawed
•100g ricotta
•2–3 rashers of Re & Sons bacon (about 60g), diced
•1 medium leek, white and light green part only, finely sliced
•1 egg
•1 knob of butter
•1 tbsp olive oil
•Salt and freshly cracked black pepper
Herb finish:
•1 tbsp chopped parsley, chives, or thyme (or a mix)
•1 tsp olive oil
•Pinch of flaky sea salt

Method

Step 1: Preheat oven to 200°C (fan-forced). Line a baking tray with baking paper.

Step 2: In a pan over medium heat, sauté the bacon and leeks with a knob of butter and a drizzle of olive oil. Cook gently for 8–10 minutes until leeks are soft and sweet. Season with salt and pepper, then set aside to cool slightly.

Step 3: Place the puff pastry on your lined tray. Using a sharp knife, lightly score a 1cm border around the edge (don’t cut all the way through).

Step 4: Spread the ricotta evenly within the border and season with black pepper.

Step 5: Spoon the leek and bacon mixture over the ricotta. Carefully crack an egg into the centre.

Step 6: Bake for 25–30 minutes, or until the pastry is puffed and golden, and the egg white is set (yolk will be soft or firm depending on your timing).

Step 7: While baking, combine your fresh herbs with a drizzle of olive oil and flaky salt.

Step 8: Once baked, scatter the herb mixture over the tart. Slice into wedges and serve warm.